Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it's crock pot and freezer-friendly, too!
“This chili is the best. It’s foolproof, craveable, and a crowd favorite every time I take it places. It’s won 2 chili cook offs now! If you are looking for a not-your-run-of-the-mill chili that makes people come ask you for your recipe later… this is it!!”
Growing up, I never liked chili. It was always too…tomato-y? Also, my Dad, the chief chili cooker at my house, always made it with huge hunks of tomato which – HARD PASS. Not to knock on my Dad’s cooking but he likes chunky foods, and I don’t.
It wasn’t until my 20s that I finally fell in love with chili while living in the frigid tundra otherwise known as Minneapolis in the wintertime.
One of my friends made a big pot for us to warm up with one dark and freezing night. The chili immediately won me over and I wrote the recipe down as soon as I scraped up the last bits from my bowl. Decades later, I still make this Signature Spicy, Smoky, Sweet Chili on repeat each fall and winter!
Watch How to Make It
Signature Beef Chili
What was so great about my friend’s recipe that could erase 20+ years of chili avoidance? Surprise, surprise! It’s a tad sweet, plus it’s got some heat. Definitely not too spicy, but when paired with the touch of sweet, it totally works.
Over the years I’ve fine-tuned her recipe to fit our tastes to a T and it’s become my go-to signature chili. I have the recipe memorized and, like I said, make it constantly in the fall and wintertime. It’s perfect for making on a Sunday afternoon then eating for lunch all week long.
Pin this now to find it later
Pin ItAdd some Gluten Free Cornbread or Gluten Free Focaccia (or Gluten Free Cinnamon Rolls #IYKYK) and you’re set!
How to Make This Recipe
Start by browning ground beef with chopped shallots or onions, garlic, salt, and pepper in a large soup pot or Dutch Oven.
Next add canned tomato sauce, baked beans, and black beans that have been drained and rinsed.
I’ve always used Bush’s Vegetarian Baked Beans in my signature chili, but you can use whatever kind you like best. I just love how the baked beans add a touch of sweetness!
Now add all the spices that turn tomato sauce and beans into Signature Spicy, Smoky, Sweet Chili. You’ll need:
- Chili powder
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin
- Salt
- Cayenne pepper
The smoked paprika gives this chili a unique flavor and plays well off the smoky/spicy chili and cayenne powders. Mmm!
Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you’ve just got to go for it!
Trust me, it will not make your chili taste like candy. It’s all about balance between spicy, smoky, and sweet.
Place a lid on top then simmer for 30 minutes, stirring two or three times.
FYI – This chili also freezes PERFECTLY. Let it cool completely then scoop into a freezer bag and freeze flat. To reheat, let it thaw in the refrigerator overnight and then reheat on the stove.
When it’s time to eat, scoop the chili into bowls then top with melted cheese, chopped green onions, and tortilla chips for crunch, plus Gluten Free Cornbread.
I could not love this chili more – me + Signature Spicy, Smoky, Sweet Chili = always and forever!
More Chili Recipes to Love
- Easy Turkey Chili
- Kickin’ Green Chili
- Crock Pot White Chicken Chili
- No Bean Chili
- Taco Chili
- Fiesta Pork, Bean and Green Chili Chili
- Sweet Potato, Poblano and Chorizo Chili
Equipment
Ingredients
- 1 lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 28 oz can tomato sauce
- 15 oz can Bush’s Vegetarian Baked Beans
- 15 oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1 – 2 Tablespoons heaping brown sugar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, or more or less
- Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
Directions
- Heat a large soup pot or Dutch Oven over medium-high heat then add ground beef, shallot or onion, and garlic. Season with salt and pepper then brown and drain if necessary. Return the beef to the pot then add remaining ingredients and bring to a simmer, stirring occasionally. Turn heat down to medium-low then simmer for 30 minutes, stirring occasionally. Scoop into bowls then serve with toppings.
Crock Pot Cooking:
- Transfer ground beef mixture to a 5 or 6 quart crock pot then add the rest of the ingredients and stir to combine (can be done ahead of time. Store in the refrigerator until ready to start cooking.) Place a lid on top then cook on low for 4-6 hours.
Notes
- Serve with Gluten-Free Cornbread.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve been making this chili since you posted it in 2011! I don’t even measure out the seasonings anymore – know it by heart :) SOOOO good.
We love chili!! And am always looking for a different way to use ground beef. Pinned :)
I totally use baked beans in my chili too – the kids love it that way!!! :)
I am with you about the weather. Here in Utah, we were in the low 60’s or 50’s and then it warmed back. We’re due to hit 90 on Thursday same on Friday then a storm comes in and by Sunday snow in the mountains. Mother Nature gives me whiplash sometimes. I do admit though all the leaves changing on the mountains is a sight and every year it’s one of my favorite things. My fall/winter wardrobe is also a lot cuter IMO. LOL!
I love chili and I will be trying this. I ALWAYS make chili for Halloween so as everyone comes and goes, there is something warm and this chili sounds yummy. I think it will be a great change from the boring one I always make.
Yummy! Chili season has arrived, and yours looks delicious. My mother always added brown sugar to her chili too. It’s so good.
The addition of sugar to chili is key. It’s that little something extra. Add a little sugar to spaghetti sauce as well. I’m going to try this recipe soon.
I’ve always been a chill avoider too….suppoosee I might have to give this a shot :)
Love your chili recipe – it’s the only one we make now (other than my own white chili)! The only change we make is adding an extra can of black beans because we like it a little thicker, and sometimes we use ground turkey instead of beef. Thanks for adding the spice measurements, I bought the smoked paprika a few weeks ago based on your recommendation and can’t wait to try it!
Yum, this looks amaze! It might be time for a bowl of chili here this weekend :)
I’m always looking for a new chili recipe! In my opinion, you can never have too many. This one looks delicious and I love the sweet and smoky flavors.
This is a good recipe because I’m also like this sweet and smoky flavors.
I’ve been making this chili since you first posted it with the cornbread on top. It is our go-to chili! It converted me from having noodles in my chili! Plus it’s allergy friendly which is a plus in our house!
I’ve been adding baked beans to my chili since you posted this recipe the first time in 2011!
Instead of cayenne, I add spicy pork sausage to my ground beef. It’s so good!
Something about this chili just looks amazing. My kiddos don’t like chili though–I hope they learn to like it before they are 20!I They’ll gobble up any cornbread I make to go with it, of course. haha Have a great Wednesday. :)